Sweet Corn & Yellow Tomato Gazpacho
Sweet Corn & Yellow Tomato Gazpacho. Yes, it’s another Monday night gazpacho. But can you beat a refreshing soup when it’s hot outside? I really don’t think so...enter, a corn and yellow tomato blend for tonight’s gazpacho. It’s a little sweet, a little spicy, and definitely delicious. Topped with lots of fresh basil, scallions, and watercress. And it not only looks like summer but it tastes like summer too !!
Ok guys, I am super sad about how quickly May is flying by. I swear it was just May 1st and now it is already our last week of the month….my ALL time favorite month of the year. And for so many reasons. But with the end of May comes Memorial Day Weekend and of course a full summer ahead.
As you can probably tell by now, we have already gotten a head start on summer recipes this month. And this Monday is no different. So welcome our very new and very delicious Sweet Corn & Yellow Tomato Gazpacho. It’s loaded with corn, yellow tomatoes, yellow peppers, and jalapeños. Topped with lots of basil, scallions, and watercress…because the green herbs give this gazpacho even more color and flavor.
This gazpacho is a perfect refresher for a hot night, and it’s got all the flavors of summer that everyone loves. Monday definitely feels a little brighter with this dish…and maybe some wine ;) !!
Ingredients
2 pounds yellow tomatoes; roughly chopped
2 yellow peppers; seeded and roughly chopped
4 ears corn; kernels removed
1/4 cup sweet onion; chopped
1 jalapeño; seeded and chopped
2 teaspoons sea salt
1/2 cup olive oil
1/4 cup sherry vinegar
juice of 1 lime
basil, scallions, & watercress for garnishing
Directions
In a large bowl, combine the tomatoes, peppers, corn, onion, jalapeño, sea salt, olive oil, vinegar, and lime juice. Stir to combine and let sit for 1 hour at room temperature.
Transfer to a blender or bowl of a food processor. Blend to desired consistency. Refrigerate for 2 - 3 hours. Serve topped with basil, scallions, and watercress.
